I like these sweet-sour flavours, easy to make, low fat and so delicious.
Serves 2
2 fillets of hake
Sea salt, black pepper, olive oil and a knob of butter
Dressing
2 tablespoon olive oil 1 lime, cut in half
2 shallots, sliced 1 red chilli, chopped
2 cloves garlic, chopped 1 tablespoon soy sauce
1 lemongrass stick, finely chopped 1 tablespoon fish sauce
1 tablespoon brown sugar 2 scallions, trimmed & chopped
1 tablespoon tamarind paste 1 tablespoon coriander, chopped
Season the fish with the salt, black pepper and a drizzle of olive oil, keep in the fridge until ready to cook.
To make the dressing, heat the olive oil and sauté the shallots, garlic, lemongrass for a minute or two, stir in the brown sugar, tamarind paste, juice of half the lime, red chilli, soy & fish sauce, simmer for about 2 minutes, set aside.
In another nonstick pan heat with about 1 tablespoon olive oil, add the fish fillets and cook for about 3/4 minutes on each side, add the knob of butter for the last minute. Add 2 lime wedges to the pan. Now spoon the dressing over the fish and heat gently, add in the chopped scallions and coriander. Taste the sauce for seasoning, you want a nice balance of sour, sweet, hot and salty, very good served with the coconut rice or sauté potatoes with just a touch of chilli.